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Chole Bhature

Last weekend we had the whole family visiting so in all there were 8 adults and 6 kids! Now if one plans for a complete Indian lunch or dinner it would mean at least 2-3 of us to be in the kitchen the whole time.. One of the menus which does not require too many items and is enjoyed by both kids and adults alike is Chole Bhature. Traditionally a Punjabi dish, but is enjoyed all over India.

There are readymade chole masalas of various brands in the market that can be used, but I use my mom’s recipe for the masala. Normally the chole/chana masala one gets in the market has a long list of ingredients but this one has limited number of ingredients that are easily available. And moreover the aroma of freshly ground spices adds wonders to the taste as opposed to readymade spice mix. Even for Bhature, my mom uses a combination of different types of flour to make it healthier than just the traditional maida bhature.

Chole Bhature

Preparation Time: 15 mins | Cooking time ~1 hour| Serves 10-12 adults

Ingredients

750 gms Chickpeas (chole/chana)

3 medium onions, finely chopped

4 medium tomatoes, finely chopped

4 garlic cloves, grated

½ inch ginger, grated

2 green chillies, chopped

1 tbsp tamarind paste

Salt to taste

For the masala

2 tsp cumin seeds

A pinch of hing

5-6 black pepper

2-3 cloves

2 tbsp coriander seeds

1 tsp amchoor

1 tsp pomegranate powder (if available)

For the Bhature

500 gms maida (white flour)

150 gms besan (gram flour)

150 gms sooji

150 gms atta

500 gms curd

1 tbsp salt

Method

Chole

Soak the chickpeas in water overnight. Pressure cook them with salt, one teabag (adds to the dark colour of the chole; discard after boiling) and just enough amount of water to cover. Usually chickpeas take 4-5 whistles.

Dry roast the spices for the masala for 4-5 minutes till you get a nice warm aroma and powder in the mixer or pound them in a mortal-pestle to a fine powder

Heat oil in a kadhai

Add green chillies, grated ginger- garlic and onions in that order

Sauté for about 5 minutes till onions turn slightly golden

Add tomatoes and cook for another 5 minutes

Add the spice mix and cook for 2-3 minutes

Take the entire mix in a mixer and blend to a smooth paste

Transfer back to the kadhai and add the boiled chickpeas along with the water

Add tamarind paste and more salt if required

Cook uncovered for 5-10 minutes until you get the desired consistency of the gravy

Bhature

Mix all the different kinds of flour and salt and knead them into a firm dough with curd

Keep it in the sun (covered) for 3-4 hours for natural yeast process to occur (You can also add fast acting yeast to the flour mix to speed up the process)

You can prepare the spice mix in large quantity and store it for later use. Alternatively go ahead and use the ready-made spice mix.

For Bhature the proportion of Maida: Besan: Sooji: atta is 3:1:1:1. Adjust the quantity as required

While the natural yeast is the best, if you don’t have much time to soak add a little baking soda and soak chickpeas in hot water for 2-3 hours and give 5-6 whistles or you can also use canned chickpeas